Category: Pie

Peach Tart

Peach Tart

I love peaches and nectarines and you can use either for my Peach Tart. it is so easy to make, yet feels like it came from a bakery. I use my full-proof pie crust and I have added the blog link for you. Peaches and nectarines are sweet and easy to work with. Peaches have a fuzzy coating while nectarines are smooth. Sometimes the fuzz on the peach skin can get tough especially in cooking and that is why I use nectarines sometimes.

My nonno loved both and I remember him cutting them into little slices for us at the table after meals in the summer time. It was an Italian tradition to finish the meal with fruit. I waited patiently as his little carving knife did its magic. He loved eating and growing fruit. He succeeded at growing an orange and a chestnut tree, but not a peach one. My favourite peaches come from Sicily and they are called Flat peaches or (Pesca tabacchiera). Usually one of the first things I eat when I get to Sicily. Can’t wait for the world to get to some sort of normal so that I can return. 🙂 Until then, I am grateful to live in the Southern most tip of Canada where I can enjoy the bounty of the land.

Another of my favourite peach recipes on my blog https://recipesatmytable.com/amaretti-crunchy-cake/

There are many health benefits to nectarines https://www.healthline.com/nutrition/nectarine-benefits

Ingredients 

  • 4 tablespoons butter
  • 1/2 cup brown sugar
  • 2 tbsp Frangelico liqueur 
  • 5 peaches, peeled and sliced in quarters ( I used nectarines)
  • 1 pie dough recipe
  • Whipped cream or ice cream  for serving

Pie Crust

https://recipesatmytable.com/pie-crust/

Process

Melt the butter and sugar in an ovenproof skillet. Cut the peaches in quarters.

Add in the peaches and cook for about 5 minutes.  I turn the half way through and arrange them nicely.

Make your pie dough and roll it out.  I ensured that I had about 1/2 inch extra to completely tuck in and cover the peaches.

Place the dough over the peaches an prick with a fork.

Place in a 375F oven for 25 minutes.  It should come out golden and crisp.  

I used a plate to invert it.

Let it cool and serve with ice cream or whipped cream.

Peach Tart: Recipes At My Table
Peach Tart: Recipes At My Table

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Peach Pie: Recipes At My Table

Peach Pie

Peach  Pie

I love peaches and what better way to enjoy them than in a pie. I have some canned peaches that won’t go to waste.  Peach Pie will make a nice afternoon break from writing for the blog. For the crust I use my no fail pie crust.

As time goes by, I get more comfortable with pie dough and I experiment with different flavours and textures.  Sometimes I make and throw things out and other times I write the recipes for you because they work out.  My nonna Emilia canned peaches in the summer and we used them throughout the year.  We canned most fruits and of course anything that came out of the garden. Once we got a freezer, then we froze vegetables.

Canning was a fun process.  The women rotated from house to house and everyone helped each other. It was the Italian assembly line.  As I grew older one of my favourites was the canned cherries because they sat in liqueur.  Today we have many choices at the supermarket; however, living in the sun  parlous of Ontario I am privy to some of the best fruits and vegetables in the country.   Want to can your own peaches?  Try this:  http://pickyourown.org/peachescanning.htm

I also like to use peaches or apricots in savoury dishes and this is one of my favourites:  https://recipesatmytable.com/pork-lovers-heaven/

Ingredients

The crust

  • 2 cups flour
  • 1/2 tsp salt
  • 3 tbsp cold butter
  • 3 tbsp cold tender flake lard
  • 1 egg
  • 3 tbsp ice cold water
  • 1 tsp white vinegar

The filling

  • canned peaches
  • 1/2cup sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamon
  • 1 tsp vanilla extract
  • 1/2 cup flour
  • 1 12/ tbsp vutter
  • 1 tbsp egg white( to wash pie)

Process

This pie dough comes together easily. Put the flour and salt into a food processor and pulse.  Next slice in the lard and butter and pulse until dough looks like peas.  Whisk together the egg, cold eater and white vinegar and pour into the food processor.  Pulse until dough comes together.  Gather it on your kitchen counter and slice off 1/3.

This is a beautiful silky pie dough.  No breakage here.  

 

In a large bowl, I place the canned peaches, sugar, cinnamon, nutmeg, cardamon and lemon juice. 

Next I stir in the flour and the vanilla extract. 

I cut the butter into small cubes and stir this all together. 

Pour it all into the pie crust. 

Peach Pie: Recipes At My Table

Roll out the other 1/3 of the dough to make the top. 

 

I fold over the edges, crimp it and then white wash it and try to get creative. LOL Place in a 420 F oven for 15 minutes and then lower the temperature to 350 F for another 40 minutes. 

Peach Pie: Recipes At My Table

All done and cooling. 

Peach Pie: Recipes At My Table

Look at how flaky and delicious it looks.  We served it with ice-cream while it was warm. 

Peach Pie: Recipes At My Table

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Cheese, Asparagus and Onion Pie With An Italian Spin: Recipes At My Table

Cheese, Asparagus and Onion Pie With An Italian Spin

Cheese, Asparagus and Onion Pie With An Italian Spin

I love England and have visited many times. One of my favourite restaurant go-to is Cheese and Onion Pie.  Cheese, Asparagus and Onion Pie With An Italian Twist takes my favourite English dish and flavours it with Italian spices.  The secret to the pie is cooking the onions slowly, we just want to sweat them out.  Lancashire  cheese is used in England, but I mix mozzarella, provolone and parmesan.  After some research, I see that this pie has its origins in France.

Italians love onions, and we have a version of Erbazzone where we bake vegetables in dough.  After several tries, I think I have a good version of this.  In my version I also added some asparagus for a little pop of colour and flavour.  Onions are also very good for you. https://www.medicalnewstoday.com/articles/276714#benefits

This makes a lovely main dish, but whatever you do, ensure that you eat it warm. It didn’t taste great cold. LOL  I served it with a lovely green salad and other little antipasto dishes.  Perfect meal.

If you like savoury pies, don’t forget to try https://recipesatmytable.com/kale-pie/

Ingredients for

  • 3 medium onion ( sliced)
  • 3 tbsp butter
  • salt and pepper
  • 1/2 cup white wine
  • 1 bunch asparagus

Pastry

  • 2 cups flour
  • 4 tbsp butter
  • 4 tbsp lard
  • 1/2 tsp salt
  • 3 tbsp ice water

Cheese

  • 2 cups grated mozzarella ( divided in two
  • 1/2 cup parmesan ( divided in two)

Process

Chop the onions and start sweating them in the butter.  Add salt and pepper.  Keep an eye on them after about 10 minutes add the 1/2 cup of white wine.

I also cut the asparagus into small chunks and steam them in the microwave for 3 minutes. 

Meanwhile in a food processor add the flour, butter, lard and salt.  Pulse until it looks like peas.  Add the cold water until it comes together.Take 2/3 of the dough for the bottom and leave 1/3 for the topPlace the dough onto a springform pan.

Add half the onions to the first layer.

In with the asparagus. 

Sprinkle with Parmesan and the mozzarella next. 

 Repeat the process and put the top crust on and fold in all the sides. I added some bigger chunks of mozzarella because I love cheese. LOL

Crimp all the sides in and cut three holes in the top for the steam to escape.   I am not much for decorating; and so, I made a little criss-cross over the pie. Brush it with a little milk or cream.  

Place into the oven at 350 F for 50 minutes.  Then turn the broiler on low for 3 to 5 minutes for that extra brown crust.  

Out of the oven and cooling. 

Cuts beautifully!

Cheese, Asparagus and Onion Pie With An Italian Spin: Recipes At My Table

 

 

 

 

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Sour Cherry Apple Cheese Tart: Recipes At My Table

Sour Cherry Apple Cheese Tart

Sour Cherry Apple Cheese Tart

Sour cherries are tart and they add a unique flavour to baking and cooking.  The Polish side of the family likes to cook with them.  John’s auntie Jessie made the best sour cherry pierogies.  Today they are part of my tart.  After the crust, I put a thin layer of sour cherry jam in to add another level of flavour.  I buy a sour cherry jam made in Croatia.  When we vacationed in Croatia, we ate fresh fruit jam every day.

Sour Cherry Apple Cheese Tart starts with a cookie base and after the jam, I put a cheesecake mixture and then top it with thinly sliced apples.  I like the taste of the sweet apples with the sour cherries.  It makes a nice dessert to a fish meal or a heavy meal.  You only need a little slice of this to satisfy your sweet tooth.  It could be served with sour cream, yogurt or ice cream.

There are many health benefits to sour cherries:  https://www.healthline.com/nutrition/10-tart-cherry-juice-benefits

I use a bag of store-bought cookies.

This sour cherry jam comes from Croatia.

I pulse the cookies.

It is easy to put into a tart mould with a fluted edge.

The cream cheese mixture is velvety and smooth.

I warm the jam and work from the middle to the outer edges.

I like to cut the apples into small, thin wedges.

Sugar and spices make everything nice.

I chop the walnuts for the finishing touches.

It is frothy, golden and smells incredible even before it goes into the oven.

It comes out all golden and caramelized.

Up close and it holds its shape.

Sour Cherry Apple Cheese Tart: Recipes At My Table

The missing piece mystery!!

 

Sour Cherry Apple Cheese Tart: Recipes At My Table
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Sour Cherry Apple Cheese Tart

One slice of this will satisfy your sweet tooth. 

Course Dessert
Cuisine Home Cooking in Canada, Italian
Keyword Sour Cherry Apple Cheese Tart
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 12
Author Renata Solski

Ingredients

  • 1 package pecan shortbread cookies
  • 2 tbsp canola oil
  • 1 pkg cream cheese
  • 2 tbsp greek yogurt
  • 1/3 cup brown sugar
  • 2 eggs
  • 1/2 tsp almond extract
  • 1 1/2 cup sour cherry jam any jam you like
  • 2 apples
  • 1/3 cup sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup chopped nuts

Instructions

  1. In a food processor pulse the cookies and canola oil.

    Press into tart pan and place in freezer for 30 minutes.

    Remove and spread the jam over the crust.

    Place in freezer for another 15 minutes.

    Meanwhile place the cream cheese and yogurt into a mixer.  Mix until smooth.

    Add the brown sugar, eggs and almond extract.  

    Continue mixing until frothy. 

    Peel and cut the apples into small wedges.

    Mix the apples with the sugar, cinnamon and nutmeg.

    Chop the nuts.

    Remove pie from freezer and pour the cream cheese mixture over the shell and jam.

    Fan the apples over the mixture.

    Sprinkle any of the remaining sugar over the tart along with the chopped nuts.

    Place in a $25 F oven for 10 minutes and then lower the temperature to 375 F for 35-40 minutes.

    Let it cool before removing outer tart shell.

    Slice and serve with ice cream, yogurt or just plain. 

Recipe Notes

I like to use a tart pan with a removable bottom.  https://www.amazon.ca/Fox-Run-44513-Preferred-Non-Stick/dp/B000QIZ1I2/ref=sr_1_5?keywords=tart+shell&qid=1554897411&s=gateway&sr=8-5

 

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